Roasted Vegetable Soup

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 6 carrots, cut in half lengthwise (approx 3/4 lb)
• 3 medium zucchini, cut in half lenghtwise (approz 1 1/4 lbs)
• 8 plum tomatoes, cut in half lengthwise, and seeded (approx. 1 1/2 lbs)
• 4 large garlic cloves, unpeeled
• 2 tablespoons canola oil
• 2 teaspoons fresh thyme, chopped
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 2 1/2 cups chicken broth
• 1/2 cup half-and-half
• 1/2 teaspoon smoked paprika, plus more for garnish
• 1/2 cup sour cream

Recipe

• 1 preheat oven to 400 degrees. cut carrots and zucchini pieces in half crosswise.
• 2 in a large bowl, combine carrots, zucchini, tomatoes, garlic, oil, thyme, 1/2 tsp salt and 1/4 tsp pepper; toss well. arrange veggies in an even layer on large rimmed baking sheet.
• 3 bake, turning occasionally, until veggies are tender, 35-40 minutes. let cool slightly. remove peels from garlic cloves.
• 4 in blender combine 1/3 of veggie mixture (including garlic and juices from baking sheet) and 1/3 of chicken broth. process until smooth, stopping occasionally to scrape the sides of the container. pour pureed veggies into a large saucepan. repeat this process twice with remaining veggies and chicken broth.
• 5 add remaining 1 tsp salt and 1/4 tsp pepper, half and half and paprika. cook over medium heat until heated thoroughly, approximately 10 minutes.
• 6 serve with dollop of sour cream. garnish with more smoked paprika if desied.